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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Momie's Southern Pecan Pie Recipe

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This recipe for Momie's Southern Pecan Pie is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
½ cup Karo syrup (not the dark one)
¼ cup butter, melted
3 eggs, well beaten
1 tsp pure vanilla extract
1 heaping cup pecans, chopped
1 9-inch pie pastry
Directions:
Directions:
Preheat oven to 400 degrees. Form pie crust into pie plate, being sure not to press it too firmly against your pie pan, or it will stick.

Mix sugar, syrup and butter. Add eggs and pecans. Bake for 10 minutes at 400 degrees. Lower oven to 350 degrees and bake for an additional 30 minutes.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
This recipe was printed in The Courier not long ago, and is Mrs. Momie Daigle's recipe. Delicious and not too sweet!

 

 

 

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